Fajitas
Source of Recipe
Aunt Saunny
1/2 onion, halved and thinly sliced
1 tablespoon soy sauce
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapenos, chopped
2 cloves garlic, chopped
2-1/2 to 3 pounds chicken or
turkey breast, sliced into strips
1/4 cup freshly squeezed lime juice
2 tablespoons jalapeno pickling liquid*
1 red bell pepper, cut into thin strip
1 green bell pepper, cut into thin strips
1 tablespoon corn oil
Fresh cilantro sprigs
*Note: This is the liquid used to pickle and flavor the jalapenos. It
is basically white vinegar with added spices, and there is always ample
liquid in the jar or can to use in this recipe, without leaving the
remaining jalapenos dry.
1. Place the onion in the bottom of a nonreactive dish. Mix in the
cumin, powdered red chiles, chopped jalapenos and garlic together, then add
the chicken or turkey strips. Pour the lime juice and the jalapeno
liquid over all areas and toss to coat. Cover and refrigerate at least 1
hour, but preferably overnight, turning several times. (You may also
place in a zip-lock plastic bag for easy marinating and tossing.)
2. Preheat a wok or large skillet until hot. Add the oil to coat the
pan. Fajitas need to cook on a very high heat source, in order to sear
the outside but still leave the interior moist and juicy. Reserve the
marinade, and quickly cook the chicken, stir-frying until half done, then
add the vegetables. When the vegetables are cooked but still tender,
remove to a serving platter. Heat any remaining marinade in the pan until
reduced to half and pour over the chicken and vegetables.
|
|
member logon
